Protein Boost | Cheesy Beef, Black Bean & Green Pepper Flautas
with Pico de Gallo & Zingy Sour Cream
Cooking time
20 minutes
Servings
4
Calories
790 /serving
Power up on proteins! Add ground beef to your meal with our Protein Boost option. Does one member of your family wish every night could be Taco Night? Are you that person? Well, may we introduce tacos’ kissing cousins: flautas. These are essentially tortilla roll-ups, tightly wound around a delicious stuffing and then baked (or fried) to golden perfection. Fill your vegetarian version with spiced black beans, green pepper and grated mozzarella before popping them into the oven. Garnish with a lime-zapped pico de gallo. Is Flauta Night your new fave?
We will send you:
- 510g Canadian-raised lean ground beef
- 1 Green pepper
- 1 Lime
- 1 Head of lettuce
- 540ml Black beans (canned)
- 120g Grated mozzarella
- 86ml Sour cream
- 8 Wheat flour tortillas
- 2 Tomatoes
- 33g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Zester
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Basting brush
Large pan
Total Fat
43 g
Saturated Fat
16 g
Sodium
1480 mg
Total Carb
60 g
Sugars
8 g
Protein
48 g
Fibre
16 g
Preparation
Mise en place
Preheat the oven to 450°F. Zest and juice the lime. Drain and rinse the black beans. Halve the lettuce lengthwise; thinly slice crosswise. Small-dice the tomatoes. Halve, core and small-dice the green pepper.
Make the filling
In a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. In a large bowl, combine the black beans, spices and S&P; coarsely mash. Add the beef, cheese and ½ the green pepper; stir well.
Prepare & bake the flautas
Place the tortillas on a dry work surface. Divide the filling between the tortillas and tightly roll up. On a lined sheet pan drizzled with oil, arrange the flautas, seam-sides down, and brush with oil. Bake, 10 to 12 min., until golden brown.
Make the pico de gallo
Meanwhile, in a medium bowl, combine the tomatoes, remaining green pepper, ½ the lime juice, a drizzle of oil and S&P.
Make the zingy sour cream
In a small bowl, combine the sour cream, lime zest (start with ½), remaining lime juice, 1 tbsp water and S&P.
Finish & serve
In a second large bowl, combine the lettuce, 2 tbsp oil and S&P. Divide the lettuce between your plates. Top with the flautas (halve beforehand if desired) and pico de gallo. Drizzle with the zingy sour cream. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
